Pig in a Pig in a Blanket

Double Pigs in a Blanket

cocktail wienies

croissant dough

bacon

your choice of sliced cheese

(we went with jalapeno cheese)

dipping sauce, optional

(we stuck with our usual favorite, Spicy Garlic)

      Alright, first of all, if you have not read my recipe for bacon wrapped hot dogs please scroll down and check it out.......Ready?...Okay cool. Now you want to replicate that process using your wienies and bacon. Cut each bacon strip in half, or if you have long enough bacon- thirds, and wrap each little mini dog. Place on cooling rack and let bake for until cooked and as crispy as you'd like (20-25 minutes or so?). When you pull them out you need to get your cookie sheet ready by throwing out your original foil and replacing it with new. Spray with cooking spray. Turn down oven temp to 375 F. Start laying out each croissant. Rip cheese slices into small strips and line the dough with them. Place each cooked mini bacon dog on top of cheese at wider end of croissant and roll, tucking in the edges to best you can to close all the sides (small holes are fine but do your best to close the dough all around). Place back in oven for 10-14 minutes or until golden brown. Share them with your family! I served potato and macaroni salad with ours and the meal was a hit :).

Deconstructed Stuffed Peppers

Stuffed Pepper Soup

(serves 4-6)

1 lb ground beef

2 green peppers, diced

1 red pepper, diced

1 jalapeno, diced

1 yellow onion, diced

8-10 cherry tomatoes, halved

1 large can of crushed tomatoes

64 oz tomato juice

3 cups rice (cooked)

1 pod of Homestyle Beef Stock

minced garlic

garlic powder

salt and pepper

little bit of fresh cilantro

1/4 tsp red pepper flakes

1-2 tsp hot sauce

     Brown ground beef in skillet. Add all your vegetables. Add 5 tbs minced garlic and a dash of salt and pepper. Make sure you prepare your rice in time for it to done and ready at the same time as your meat. You want to fry the vegetables with the meat for just long enough for them to get warm, too long and they start to get soggy. Add the beef stock to your frying pan and stir for thirty seconds or so before adding just about a 1/4 cup of hot water. Bring to simmer and as soon as the stock is fully dissolved, cut the heat. Pour entire contents of frying pan into a larger pot and add the can of crushed tomatoes, the tomato juice, and rice. Add 3 more tbs minced garlic, a good shake of garlic powder, another dash of salt and pepper, the hot pepper flakes, cilantro, and hot sauce. Stir well. Bring pot to simmer, continuing to stir often. Enjoy! Serves very well with a loaf of French or Italian bread.